With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry jam.
In a large shallow dish, whisk milk, cream, eggs, and cinnamon.
Spread cheese mixture on one side of brioche slices. Divide raspberries among 4 slices; top with remaining slices, pressing to make 4 sandwiches.
Heat a non-stick pan on medium; spread a little butter over the pan. Dip sandwiches into egg mixture, turning to soak both sides. Placing the sandwiches into the pan; cook 2 to 3 minutes per side or until golden brown.
Transfer to a plate. Dust with confectioners' sugar; serve with maple syrup and more raspberries.